Who says vegans can’t have a heart full meal at Christmas? The amount of times I’ve had “what do vegans even eat at Christmas?” is scary how people can’t think past a “traditional” Christmas meal. This is just ONE of MANY types of dishes vegans enjoy at Christmas. Because it is the Christmas period this is usually the season to indulge. However, with this recipe, you would still be eating better than those eating a roast dinner with all trimmings. So Enjoy away!
- A packet of per cooked and vacuum pack beetroot. (you can also use fresh ones if you know how to prepare them)
- 1 tbsp of Vegetable oil
- 1 Red onion
- 2 Garlic Cloves
- 200g of Grated Carrots
- 200g of Mushrooms
- Soy Sauce – 2 tbsp
- Pinch of black pepper
- 150g of Chopped mixed nuts
- 75g of couscous
- 5g sage
- 5g rosemary
- 1 sheet of puff pastry
- 1 vegetable stock cube
- 50g corn starch
- 100g water
- Black pepper
Method for Wellington:
Finley chop all vegetables and spices in prep. Preheat the oven to 180 degrees.
Add the vegetable oil and onions to the frying pan and sweat down for 2 mins
Add the garlic, beetroot and grated carrots in the frying pan and cook for 2 mins. Halfway add the 2 tbsp of soy sauce and black pepper, mix well.
After 2 mins add the mushrooms and chopped hazelnuts to the pan, cook for a further 5 mins.
While the is cooking in a bowl place the 75g of couscous in and add the hot water until it just reaches the top of the couscous. Immediately place a plate on top to trap the heat.
After the 5 mins in the pan and the couscous has absorbed all the water, add the couscous to the pan and mix.
Turn off the heat and then add the rosemary and sage, ensure herbs are fully mixed well.
Roll out the pastry and place the vegetable mix in the middle and compact into a hill shape.
Fold the pastry over until all the gaps are filled. Seal by pinching in all the edges of the pastry. After, turn over so the fold is facing downwards. Place on a baking tray with greaseproof paper.
Base with oil till pastry is covered and create desired scored pattern on top.
Place the vegetable wellington into the oven and cook for 20 mins at 180 degrees. Any vegetable mix left, take out the pan and use for leftovers. Do not wash the pan will use leftover flavours for the gravy. (this can either be in a salad mix or to make a smaller Wellington )
While in the oven, make gravy.
Method for gravy:
Boil the water and plan in the empty saucepan (that once had the vegetable mix in) after place the vegetable stock cube in and mix well until fully dissolved. Bring to a boil.
While the liquid mix is coming to a boil, pre-mix the cornstarch will 100ml of warm water until smooth. Place this pre-mix into the now boiling mixture and continue to mix until thickened. Turn off the heat.
Method for Wellington (continued):
Take out the vegetable wellington from the oven and leave to stand for 10 mins to cool before serving. Reheat gravy at this time if needs be.
Serve dish while hot and pour gravy over the top.
- 11g of protein
- Low in saturated fats
- High in dietary fibre